| Servings |
6
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Ingredients
For the pastry:
- 275 g plain flour
- 1 pinch fine salt
- 135 g cold butter, diced
- 1 medium egg, beaten
- 1 tsp lemon juice
- 3-2 tbsp cold water
- 1 beaten egg to brush the pie
For the filling:
Ingredients
For the pastry:
For the filling:
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Instructions
- For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
- For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
- Turn on the oven at 200°C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
- Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
- Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.
